Family

A few weeks ago I was stumbling around some food blogs, and I came across Abby Sweets read that she was hosting a 12 Weeks of Christmas Cookies bake along. I had to join in. I love making Christmas cookies and every year it is one of my favorite parts of Christmas. I tend to make the same things year after year and I thought that this would be a good way to add some new cookie recipes to my repertoire. Not only did I decide to add some new recipes, but I am going to try to do a new and cute cookie packaging idea for each one as well.

For the first week, I have to admit I had a hard time baking Christmas cookies. It has been 100 degrees all week and quite honestly, I have not really been in the mood to bake cookies. And I am also so not ready for the holidays. I am sort of in denial that the holidays will be here before we know it. Instead I made a cookie that reminds me of fall (but is also a perfect Christmas cookie). I had out my red and green ribbons but I just could not go there quite yet. So I decided to do a more generic package that you could use for any occasion.

This cookie came out of my favorite baking cookbook, you cannot go wrong with a Dorie recipe. This cookie was a request from my husband. His favorite cookie is called a Spiced Moravian cookie from Salem Baking in Winston-Salem, North Carolina. This cookie is a paper thin spice cookie that I could never duplicate. They are so thin that I have never understood how they are not more fragile than they are. But this cookie, is very close in taste. Coincidentally, one of my favorite cookies is a gingersnap that you can only buy in the late summer and fall in the Northeast. I cannot remember what they are called, but they have a very distinct orange and black box. I love them. These are very similar in taste as well, but are softer. So what I am I trying to say? These are the best spice cookies that I have ever put in my mouth. Everybody wins.

Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.

Add the egg and beat for another minute.

In another bowl, whisk together the dry ingredients.

Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.

Divide the dough in half and wrap it in plastic wrap.

Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.

Scoop out some dough and roll it into a ball.

Roll the dough in sugar.

Dip the glass in sugar and use the bottom to flatten out your cookies.

I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.

Bake in a preheated 350 degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.

I used a 4×4 Kraft paper box lined with parchment paper. I love Kraft paper. It is more interesting than plain white and you can do a million things with it. I got this box at Michaels. Fill with cookies.

I cut two strips of scrapbook paper and using glue dots, wrapped them around the box.

I attached a cute tag and that was it. It took about 5 minutes from start to finish. I had everything that I needed in my scrapbook stash.

We love this idea – it’s so great….and we’re always ready to start celebrating the holidays in October anyway! Spice cookies are definitely some of our favorites and we love Dorie…we will definitely be making these!

I think gingersnaps (or molasses spice cookies) are legit year round 😉 I just made some for my hubby and he went crazy for them. The recipe will be posted next week, but now I want to try your version with the pepper!

I love a classic cookie like this and Spice Cookies are perfect for now or Christmas time. I love the packaging idea. I’m also including packaging/gift ideas on my cookie posts. I love being creative during holiday time. I need more ideas so I can’t wait to see what you come up with and bake as well.

VERY CUTE! I love the packaging as much as the delicious cookies. My co-worked says she makes the best molasses cookies, I’ll have to bake these and give her a run for her money!
Now- You have inspired me to get out my scrapbooking stuff! I want to package my cookies all pretty too!

Thank you Amanda, I am not very crafty either, but it is one of my goals to be more crafty. This spice cookie is one of the best spice cookies that I have ever had. I was really surprised how many people liked it.

I love your blog. I read almost every post, and forward to friends often. Your blogpost from today, about your trip to Camp Blogaway, made me decide to send you a comment so that you would know you have another reader. 🙂 So, I made these cookies on Friday. They are delicious. Mine do no look at all like yours though. Mine are very very dark, almost black. And they came out really really thin, but somehow still chewy(!). My first cookie sheet of them came out as one big cookie because I didn’t realize how much they would spread. For novice bakers like me, it would’ve helped to know how many cookies the recipe should yield. Also, I used (for the first time) a Silpat liner which I loved and which made clean-up so easy. I’ll be making the black bean sliders today… perhaps serve it with an orzo salad.

Thank you Gillian! For reading, and for sharing with others. Maybe you used a richer hot chocolate mix? That might explain the dark color. I love a Silpat but use parchment most of the time because I only have 1 Silpat and 4 cookie sheets. I *think* that this should yield about 24 large cookies. It really depends on what size scoop you are using.

Oh, I really like the box idea for the cookies… I’m always wondering how I’m going to wrap my Christmas cookies every year. Might have to try the box idea next (I usually do cellophane or tins). Love your simple wrapping on the box, too!

This is really great! I love the idea of molasses and covering the cookies with sugar. Its like what they called sugar cookies. This one is a healthy one to eat. I canâ€™t wait to try it here. Thanks for the recipe.

Hi Bree…I’m a friend of Nicole Fields. I just wanted to tell you that I made these cookies with my kids, and we loved them! Everyone was oohing and ahhing as we took bite after bite. Our little neighbor friend adored them too. Thank you for sharing such yummy recipes!

Hello, I’ve just visited your website and I’d really want to try everything… Just a “stupid” question, but I’m from Belgium and we are not used to prepare cookies for Xmas… Are you preparing all these cookies to offer them at Xmas, will they conserve (if not eated ;o) Or are all these just try to make your choice? Thanks for your answer…

Yum– thanks for the recipe and idea. Just made these to go in some of my hubbies office gifts. They are so simple and yummy and well the sprinkling sugar makes the cookie. They are not have as pretty without it! Thanks so much. Have a Merry Christmas!